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LactalbuminOleic AcidOleic AcidsGlobulinsDietary ProteinsProtein DeficiencyProtein HydrolysatesSoybean ProteinsNutritive ValueVegetable ProteinsCaseinsStearic AcidsFatty AcidsNitrogenDigestionSoybeansAmino AcidsBody WeightMacaca fascicularisRats, Inbred StrainsLinoleic AcidFatty Acids, UnsaturatedPlant OilsLinoleic AcidsPalmitic AcidTriolein

ProteinCowsPublicationMoleculesAbilityMade

Protein4

• Base substitutions that lead to insertions, deletions, or alterations in missense amino acids cause frameshifts altering the protein. (wikipedia.org)
• Liprotides are complexes between lipids and partially denatured proteins in which the protein forms a stabilizing shell around a fatty acid micelle core. (au.dk)
• LEthal to Tumour cells protein, or HAMLET for short, is a protein complex found at high levels in human breast milk made up of the protein alpha-lactalbumin and a fatty acid, oleic acid. (thenakedscientists.com)
• The protein component we can get from cows' milk and oleic acid is very easily available commercially. (thenakedscientists.com)

Cows3

• We can make the same complex with cows' milk alpha-lactalbumin. (thenakedscientists.com)
• Effects of fatty acid source on DMI in Lactating cows. (milkspecialties.com)
• Cows do not become accustomed to CAS presence in the diet. (milkspecialties.com)

Publication1

• The interest of this publication is to explore fatty acids (FA) and their effect on DMI. (milkspecialties.com)

Molecules2

• We have previously shown that liprotides stabilize small aliphatic molecules such as retinal and tocopherol by sequestering these molecules in the fatty acid core. (au.dk)
• NOESY, nuclear Overhauser fatty acid, only eight water molecules are effect spectroscopy. (lu.se)

Ability1

• We prepared liprotides using different proteins and fatty acids and evaluated their ability to protect vitD upon exposure to heating or intense UV light. (au.dk)

Made2

• The best results were obtained with liprotides made from α-lactalbumin and oleate. (au.dk)
• the amount of vitD left after 20 d at 20°C fell from 79 ± 3% in the absence of BSA to 49 ± 4 and 23 ± 3% in the presence of BSA for liprotides made at 80 and 20°C, respectively. (au.dk)